Vietnamese Chicken Bowls

🥘 Ingredients

• black pepper
  1 tsp
• chicken thaians
  10 oz
• chili pepper
  1 unit
• cilantro
  1 oz
• garlic
  2 clove
• jasmine rice
  ½ cup
• lime
  1 unit
• mayonn aise
  2 tBlables pour
• mini cucumber
  1 unit
• ponzu sauce
  60 ml
• salt
  1 tsp
• sbutter
  1 tablespour
• shredded carrots
  4 oz
• sugar
  1 tablep for 4), and @sriracha{2%teaspoon
• water
  ¾ cup

🍳 Cookware

• zester
• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Mince or grate garlic . Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro . Using a zester , zest and halve lime (for 4 servings, zest 1 lime and halve both). Thinly slice chili pepper .

   garlic: 2 clove, mini cucumber: 1 unit, cilantro: 1 oz, lime: 1 unit, chili pepper: 1 unit
2. 

   2

   In a medium bowl , combine cucumber, shredded carrots , half the lime zest, half the cilantro, and juice from half the lime. Season with plenty of salt and black pepper ; set aside. In a small pot , combine jasmine rice , water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   shredded carrots: 4 oz, salt: 1 tsp, black pepper: 1 tsp, jasmine rice: ½ cup, water: ¾ cup
3. 

   3

   While rice cooks, pat chicken thaians dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3-5 minutes per side. Transfer to a cutting board to rest.

   chicken thaians: 10 oz
4. 

   4

   Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Reduce heat to low and stir in ponzu sauce (contains fish, soy, wheat), sugar to taste (save some for the next step). Simmer, stirring, until thickened and syrupy, ⏱️ 2-3 minutes . Turn off heat.

   ponzu sauce: 60 ml, sugar: 1 tablep for 4), and @sriracha{2%teaspoon
5. 

   5

   In a small bowl , combine mayonn aise (contains eggs) and remaining sriracha to schedule_things. Add water, a tsp at a time, until the mixture reaches a li drizzling consistency. Season with salt and pepper.

   mayonn aise: 2 tBlables pour
6. 

   6

   Fluff rice with a fork; stir in remaining lime zest and sbutter (2 tablespoons for 4 servings) and season with salt and pepper. Divide bowls quarters. Thinly slice the chicken. Top rice with chicken and salad. Drizzle chicken with the sauce. Garnish with the sracha mayo, remaining cilant, and sliced chili. Use the remaining lime wedges to water.

   sbutter: 1 tablespour